chorizo, fennel + leek soup

I always felt cheated to have been born in June, the beginning of winter. It meant no pool parties for my birthday, not even a drop of sunshine. It meant no ice-cream cake, because who wants to eat frozen goods when they can’t feel their fingertips. It also meant no flaunting that cute summer dress you always wanted to wear to impress your high school crush. Basically, an all round miserable affair, when you’re 13.

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It rains, without fail, each year on the 23rd of June, as if Mother Nature is still quietly chuckling to herself. While I’d once frown at the thought of blustery birthdays, I adore them, becoming quietly introverted throughout the winter months. I love the change in daily habits, especially our eating, welcoming more heartier meals, such as rich soups and slow cooked stews. I never thought I’d convince myself to love winter, but I guess wisdom comes with age, right?

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Rich, warming and nourishing, this soup will get you through your coldest days, when you’re certain you lost a toe due to frostbite overnight. It’s a quick one too, taking around 30 minutes from prep to table. The key is to using a really good quality chorizo, as well as using homemade stock. The latter really is a non-negotiable – you’ll reap plenty more health benefits, not to mention its superior taste, compared to powdered/cubed stocks. You’ll find a recipe for chicken stock here, for which you can omit the celery, and replace with the leek and fennel tops for minimal wastage.

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chorizo, fennel + leek soup – serves 4-6 – loosely adapted from Woman’s Day – gluten free

you’ll need…

  • 1 tblsp extra virgin olive oil
  • 1 good quality chilli chorizo, halved lengthways and sliced
  • 1 small leek, white part only, sliced (reserve top for stock, if desired)
  • 1 fennel bulb, sliced thinly (reserve top for stock, if desired)
  • 2 garlic cloves, crushed
  • 2 tsp paprika
  • 1.25L homemade/good quality chicken stock
  • 400g tin of chickpeas (or 1/2 cup dried chickpeas, soaked overnight, then simmered on stovetop for 1 hour and drained)
  • 1 bunch of silverbeet, leaves roughly chopped (stalks can be reserved for this fab recipe)
  • 4 very ripe roma tomatoes, chopped (if you cannot find ripe ones, 1 tin of tomatoes would be better than underripe tomatoes)
  • pepitas, for garnish + crunch factor

here’s what you do…

  1. Heat a large saucepan on high, adding oil and chorizo. Fry for a few minutes, until chorizo is crispy and golden.
  2. Reduce heat to medium-low, adding leek, fennel and garlic. Fry gently for 10 minutes, or until fennel is softened and caramelised. Add paprika and fry for a further 1 minute, or until fragrant.
  3. Add chicken stock and chickpeas and bring to the boil. Simmer on low, covered, for 15 minutes. Season well.
  4. Add the silverbeet leaves and tomatoes, simmering for a further 4-5 minutes or until leaves are wilted. Serve drizzled with extra-virgin olive oil and pepitas.
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